Go Back

Piña Colada Tres Leches Cake

Piña colada tres leches cake with a fluffy white crumb, soaked in sweet condensed-evaporated milk and finished with whipped cream, toasted coconut, and pineapple. Fluffy cake soaks evenly after piercing, then chills for a tender, tropical slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rest (refrigerate) 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Latin
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake base
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 large eggs separated
  • 0.75 cup granulated sugar
  • 0.25 cup coconut milk
  • 1 tsp vanilla extract
Milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.75 cup rum or pineapple juice
Toppings
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup toasted coconut flakes
  • 0.5 cup fresh pineapple chunks

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake the white cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Ensure the dish is evenly coated so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt. Mix until the dry ingredients look uniform in color.
  3. Beat the egg yolks with granulated sugar until pale, about 3 minutes. The mixture should thicken slightly and look lighter.
  4. Add coconut milk and vanilla extract to the yolk mixture. Stir until smooth and glossy.
  5. Fold the flour mixture into the yolks. Stop when no dry streaks remain to keep the batter airy.
  6. Beat the egg whites until stiff peaks form and gently fold into the batter. Fold carefully so the foam doesn’t collapse.
  7. Pour the batter into the greased 9x13 baking dish. Tap the pan lightly to level the top.
  8. Bake at 350°F for 30 minutes. The cake is done when the center springs back and a toothpick comes out mostly clean.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and rum or pineapple juice. Whisk until the mixture is fully blended and pourable.
  2. Pierce the cooled cake all over with a fork. Make many holes so the milk mixture distributes evenly.
  3. Pour the milk mixture evenly over the top of the pierced cake. Add slowly so it soaks down without pooling at the edges.
  4. Refrigerate for at least 2 hours. Chill until the cake looks set and the liquid is absorbed.
Top and serve
  1. Whip heavy cream with powdered sugar until stiff peaks form. Stop when trails hold their shape firmly.
  2. Spread or pipe the whipped cream onto the cooled soaked cake. Cover the surface evenly for a neat finish.
  3. Top with toasted coconut flakes and fresh pineapple chunks. Add the toppings right before serving or keep chilled briefly.
  4. Serve chilled. Slice cleanly after the cake is fully cold.

Notes

For the best soak, pierce the cake as soon as it’s cool enough to handle, then pour the milk mixture slowly and evenly. Refrigerate covered up to 4 days; freeze is not recommended because the texture of the soaked crumb can soften after thawing. For a lighter option, use reduced-fat evaporated milk and skip any added rum by using more pineapple juice for a similar tropical flavor.